Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

► Photographs of cooked meat may help consumers report their preference for doneness. ► Photographs have not been validated for this purpose. ► Consumers perceived doneness of meat similarly using photographs and meat samples. ► Viewing photographs to report doneness is a valid surrogate for cooked meat. ► Distinguishing varying doneness is easier with internal than external surface.